Philly Eats Magazine Second Edition 2017

tions: larger half-gallon containers
sold in the refrigerated section
near the dairy milk, or smaller
quart-sized cartons, most often
available in the organic or “natural
foods” section. To me, both are
good for various reasons. I have
found that the refrigerated milks
can be less expensive by volume,
plus there is something just oddly
comforting and familiar about
pouring milk out of a carton that
feels like the dairy milk that you’re
used to. The shelf-stable milk is
nice because you can stock up on
it and keep it in your pantry for
months, ready for when you need
it. It’s also great for traveling, since
you can’t always count on your
hostess or hotel having a nondairy
option for you. Some brands
are only available in refrigerated
form, others are only available in
the cartons - that’s just the way
it is, so I find myself buying both,
regularly.
● Sugar Content: Regardless of
which department you buy your
milk from, you’ll want to watch out
for brands that add lots of sugar.
Some milks are naturally high in
sugar (rice, oat) and they have their
place, but other varieties can be
very low in sugar, unless the manufacturer
chooses to add it for flavor.
I tend to go for the unsweetened
varieties, only, because then I
can control the sugar by adding my
own sweetener, if I want it. Most
brands will offer an “original”, “vanilla”,
and “unsweetened”. Just read
labels.
● Gums and Stabilizers: I’ll admit,
I used to be wary of the number
of ingredients on the labels
of plant milks. Cow’s milk just
says “milk” so that’s better for
you, right? Not necessarily.
First, understand that small
amounts of stabilizers are used
to give the milk a pleasant and
smooth consistency. (If you
make nut milks at home, you’ll
understand that completely
raw, natural almond milk, for
example, will separate into solids
and liquid as it sits, unlike
the brands you’ll find at the store.)
We are by no means advocating
that plant milks become a large
part of your diet - they are simply
a supplement to avoid dairy-milk,
as needed. So, in my opinion (and
after personal review of scientific
research on the topic of stabilizing
gums in the human body), I have
found no evidence to suggest that
I need to avoid them completely.
The other ingredients that you’ll
see listed on the side of those cartons
are generally added vitamins
and minerals, since most plant
milks are fortified. I consider this a
bonus, so it does not bother me.
If you decide that you really want
to avoid any stabilizers, there are
brands available to purchase online
for home delivery that are purely,
freshly processed plant-milks with
no added ingredients - of course,
these come with the matching
price tag for the level of perishability
and quality, so that is a personal
decision that you can make.
● Ingredients: As mentioned above,
I don’t like added sugars in my
plant milk. I also avoid stevia,
monk fruit, and other “natural”
sweeteners, because I’d prefer the
unsweetened variety, always. You
can decide what works best for
your tastes and your family. Lastly,
I will always opt for
the organic brand
if given the choice
between two similar
options.
Without further ado, here are some
of our favorite non-dairy milks and
how we like to use them:
● Almond Milk: Subtle, nutty, and
usually thicker in texture. This is
one of the most popular types, and
so there are many varieties and
blends available - think almond-cashew,
almond-coconut, and chocolate-almond.
These varieties are
enjoyable straight out of a glass.
We find that almond milk is very
versatile for use in baked goods,
pancakes, smoothies, and even in
savory applications (unsweetened,
of course). Most surprising use? Almond
milk as the base for a creamy
mushroom soup.
● Cashew Milk: Subtle, nutty, and
rich. Cashews are amazing when
used in place of dairy in savory
applications. (We’ll share our cashew-ricotta
recipe on the blog
later this season!) Cashew milk
is delicious when used in Vegan
Macaroni and Cheese - I love using
the recipe by Minimalist Baker.
Cashew milk is also smooth and
easy to enjoy in cold cereal and
smoothies, and functions well as
a substitute for dairy milk in baked
goods.
● Macadamia Milk: Delicious, mild
nutty flavor. I have only seen macadamia
milk available in shelf-stable
form, so far, however I think
it makes an excellent milk substitute
when refrigerated and used
in breakfast cereal or with granola.
I also love it used in a rich, dark
hot chocolate. Since it is not very
sweet (assuming you buy unsweetened!)
it can also be used in savory
applications, such as in a “creamy”
soup or sauce. I love the slogan on
my favorite brand: “Moo is moot!”
● Coconut Milk: Rich and decadent,
with a fragrant coconutty flavor.
Coconut milk is available in refrigerated
cartons, in shelf-stable
cartons, or in cans. We use the
canned variety in savory curries
and in desserts, because it is super
rich and naturally contains a lot of
(delicious) fats which work well in
those types of foods. The kind sold
in cartons tends to be much lighter
July 2017 Philly Eats Magazine 37